Try this Lemon Coconut Cream Cake recipe, or contribute your own.
Suggest a better descriptionPrepare pie filling mix as package label directs for pie - reduce water to two cups - Remove from heat and stir in Lemon juice and peel. Refrigerate one hour. Split cake into 5 layers. Whip one cup heavy cream, fold into lemon filling along with 1/2 of the coconut. Cover cake with remaining whipped cream and coconut.
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Serving Size: 1 Serving (736g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2432 | ||
Calories from Fat: 2297 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 255.2g | 340 % | |
Saturated Fat 167.7g | 838 % | |
Monounsaturated Fat 65.5g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 822mg | 253 % | |
Sodium 248.5mg | 9 % | |
Potassium 850.7mg | 22 % | |
Total Carbohydrate 35.4g | 10 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 25.8g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2432
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